Roast goose of Berlin kind
A traditional Berlin roast goose for those who are still thinking of a complete goose.
<>
(Translation: A well roasted goose is a good gift from God.)
For linguists: The sentence is a double alliteration.
That is how it goes:
Take a goose, that's where it starts. In the shop I once grabbed the cheap Hungarian goose and the woman in the queue behind me shouted at me: "In Berlin you eat Polish geese at Christmas!" Guiltily, I bought the Polish goose.
preparation
- Season the ready-to-eat animal indoors and outdoors, add pepper and mugwort spice.
- Fill with finely chopped apples (sourish) and roughly chopped onions.
- Sew on with a thick sewing needle and black cotton yarn, also sew the rag on the gooseneck and the "back", so that the filling does not leak during roasting.
- Preheat oven to 220 degrees.
- Place the prepared goose in the roasting pan or on the deep baking tray or on the grill.
- Pierce the goose's skin around with a fork and then brew the animal with a little boiling water. So some fat comes out and gives the sauce later the full taste. At the same time, however, the taste remains in the meat and does not cook / fry away (if you do not brew, the skin bursts while cooking and distributes the flavors and the fat in the oven).
- The cooking time depends on the size. At least 2 hours.
- In between, always sprinkle with the frying fat (with spoon or brush) and turn every half hour. At some point, the goose is crispy all around.
- At the end you prepare the sauce from the fried fat and the "roasting substances" (= fried residues):
- Strain, bring to a boil with water, add spices (salt, pepper, mugwort). A spicy touch gets the sauce with gingerbread.
- Who wants, can still add sauce binder. Season to taste! We prefer to eat homemade bread dumplings.
